We asked the great and the good for the best restaurant in London right now

From David Gandy to Richard E Grant, we ask London's top movers-and-shakers where to dine

Words: Josh Lee

Deciding where to eat out in London is like solving a riddle wrapped in an enigma that’s been vacuum-packed and sous vide in a stew of crosswords.

With over 70 Michelin-rated spots, restaurants inspired by every continent and a cornucopia of bistros, brasseries and bakeries that line the city’s streets, the Big Smoke offers a breadth of eateries that few city’s boast, which can – more often than not – make for an overwhelming task if you’re looking for a bite.

Thankfully, we’re here to lend a hand, and in an effort to help you find the perfect three-course experience in the capital, we’ve asked London’s finest tastemakers – from a beloved British thesp to one of the biggest names in menswear – where they’d recommend to wine and dine right now. You can thank us later…

Lemonia, Primrose Hill — Recommended by Eric Underwood, Former soloist with the Royal Ballet

Why book a table? “The waiters have expert knowledge of the menu and they’ve all worked at the restaurant for years, which, in my opinion, is a telltale sign of a good restaurant. Lemonia is not incredibly posh or expensive – it’s just great food, great wine and excellent service.”

Menu highlights: “I would suggest starting with the hummus, pita and saganaki cheese then moving on to a classic chicken shashlik. If you have room for dessert, you have to get their delicious baklava.”

And the vino? “I would recommend a bottle of Greek Santo Santorini Assyrtiko Greece 2016.”

Aquavit, St James’s — Recommended by David Gandy, Model and director

Why book a table? “I love trying food from different regions. One of my favourite cuisines is Nordic, and Aquavit is authentic Scandi-inspired food. Every plate and mouthful is a taste sensation. While it serves high-end, Michelin star dishes, it isn’t over fussy with big portions.”

Menu highlights:“Shrimp skagen and oysters to start from the smörgåsbord, monkfish or whole trout for mains and the almond cake to finish off.”

And the vino? “The sommelier is incredible there and always suggests the perfect wine to accompany the food. They also have some amazing Nordic gin, which makes the perfect G&Ts.”

Why book a table? “Nieves Barragán Mohacho [the head chef] is a master of simplicity, using the most incredible ingredients to create authentic, yet sophisticated, dishes. She is a good friend, and I am so impressed by everything that she has achieved. Sabor is also a beautiful and stylish restaurant with a great atmosphere – Nieves leads a hospitable, skilled and fun team, and I could eat upstairs at El Asador every day!”